📝 About This Recipe
Originating from the royal kitchens of the Mughal Empire, these Seekh Kebabs are the pinnacle of Middle Eastern and South Asian grilling. This recipe features succulent ground meat infused with a aromatic blend of warm spices, fresh herbs, and smoky charcoal essence. The result is a melt-in-your-mouth texture that is perfectly charred on the outside and incredibly juicy on the inside, making it the ultimate centerpiece for any Halal feast.
🥗 Ingredients
The Meat Base
- 2 lbs Ground Lamb or Beef (Ensure at least 20% fat content for juiciness; double-minced for a smooth texture)
- 2 tablespoons Ginger-Garlic Paste (Freshly ground is preferred)
Aromatics and Herbs
- 1 large Red Onion (Finely grated and squeezed through a cloth to remove all moisture)
- 3-4 pieces Green Chilies (Serrano or Thai chilies, finely minced)
- 1/2 cup Fresh Cilantro (Finely chopped leaves and tender stems)
- 1/4 cup Fresh Mint Leaves (Finely chopped)
Spice Blend (The Masala)
- 2 tablespoons Roasted Gram Flour (Besan) (Acts as a binder)
- 1.5 teaspoons Kashmiri Red Chili Powder (For vibrant color and mild heat)
- 1 teaspoon Garam Masala (High quality or homemade)
- 1 teaspoon Roasted Cumin Powder (Freshly toasted)
- 1 teaspoon Coriander Powder (Coarsely ground)
- 1 teaspoon Dried Pomegranate Seeds (Anardana) (Crushed, for a subtle tang)
- 1.5 teaspoons Salt (Adjust to taste)
- 1 tablespoon Ghee or Butter (Melted, for extra richness)
For Basting and Garnish
- 3 tablespoons Melted Butter (For basting while grilling)
- 1 teaspoon Chaat Masala (For sprinkling over finished kebabs)
- 1 whole Lemon Wedges (Cut into quarters)
👨🍳 Instructions
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1
Start by preparing the aromatics. Grate the onion and squeeze it tightly in a muslin cloth or fine-mesh sieve to remove every drop of liquid. This is crucial to prevent the kebabs from falling off the skewers.
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2
In a large mixing bowl, combine the double-minced meat with the ginger-garlic paste and the squeezed onions.
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3
Add the chopped green chilies, cilantro, and mint. The herbs should be very finely chopped to ensure they integrate well with the meat.
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4
In a small pan, lightly toast the gram flour (besan) over low heat until it smells nutty. Add this to the meat mixture along with the Kashmiri chili powder, garam masala, cumin, coriander, salt, and crushed pomegranate seeds.
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5
Add the melted ghee. Now, use your hands to 'knead' the meat mixture for at least 5-8 minutes. This develops the proteins and ensures a smooth, cohesive texture that sticks to the skewers.
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6
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. Chilling allows the flavors to meld and firms up the fats for better handling.
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7
Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes. Metal skewers are preferred for authentic heat conduction.
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8
Divide the meat into equal-sized balls (about the size of a large lemon). Wet your hands with cold water or lightly oil them.
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9
Slide a ball onto a skewer and use your fingers to press and spread the meat into a long, thin cylinder (about 5-6 inches long). Make indentations with your thumb for the classic 'seekh' look.
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10
Place the skewers on the grill. Let them sear undisturbed for 2-3 minutes to lock in the juices.
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11
Gently rotate the skewers every few minutes. Baste the meat generously with melted butter or ghee during the last 5 minutes of cooking.
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12
Cook for a total of 10-12 minutes until the meat is browned and charred in spots, reaching an internal temperature of 160°F (71°C).
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13
Carefully slide the kebabs off the skewers using a piece of flatbread or a clean cloth. Sprinkle immediately with chaat masala and a squeeze of fresh lemon juice.
💡 Chef's Tips
Always ensure your meat has a good fat-to-lean ratio; lean meat will result in dry, crumbly kebabs. Removing moisture from the onions is the most important step to prevent the meat from becoming too wet to skewer. Kneading the meat is not optional; it changes the texture from 'hamburger' to 'kebab' by breaking down the fibers. If the meat won't stay on the skewer, add an extra tablespoon of roasted gram flour or a little cornstarch. For a smoky flavor without a charcoal grill, use the 'dhungar' method: place a hot coal in a small bowl inside the meat bowl, pour a drop of oil on it, and seal the lid for 5 minutes before skewering.
🍽️ Serving Suggestions
Serve hot with fluffy Garlic Naan or Saffron Basmati Rice. Pair with a refreshing Mint-Yogurt Chutney and pickled red onions (Lachha Pyaz). A side of Shirazi salad (cucumber, tomato, and onion) provides a crisp contrast to the rich meat. Serve with a glass of salty Lassi or a cold Hibiscus tea to cleanse the palate. Wrap leftovers in a paratha with chutney for an incredible 'Kebab Roll' lunch.